John Myers
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Liver Sausage Pie, Coarse
The perfect liver sausage pie, coarse recipe with a picture and simple step-by-step instructions.
depending on your taste with:
- 1 piece Bockwurst, diced
- 50 g Veal liver sausage, fine
- 1 piece Onion, diced
- 1 tbsp Ham cubes
- 1 tsp Basil spice
- 1 tsp Thyme spice
- 1 tsp Caraway seed
- 2 tbsp Dumpling bread
- 1 pinch Pepper
- 1 pinch Salt
- 1 tbsp Cooking liquid, salty
- 2 tsp Oil
- 2 piece Leftovers, sausage ends
- 50 g Roast leftovers, smoked pork, diced
- 2 piece Gherkins gherkins, diced
- 1 tbsp Mustard
- 1 Tl Honey
Liver sausage pie, coarse:
- Finely dice and cut the ingredients and coarsely puree them with a blender. If you want, you can also fry the sausage pie and boil it down in the glass, so sausage remains and individual meat portions can be kept for a few weeks. Otherwise, early consumption is recommended.
Use:
- The liver sausage pie goes well with snacks, beer and wine, party buffets and much more.
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